Meatball chilli
Serves: 6
Prep time: 25 minsTotal time: 
Meatball chilli
A family-friendly meal that’s easy to throw together and freezes brilliantly
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
425Kcal
Fat
13gr
Saturates
5gr
Carbs
36gr
Sugars
19gr
Fibre
9gr
Protein
36gr
Salt
2.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1-1½ tbsp olive oil
- 2 x 350g packs mini beef meatballs - use gluten free if required
- 1 large onion, chopped
- 3 mixed peppers, roughly chopped
- 3 garlic cloves, crushed
- 1½ tsp hot chilli powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 x 400g tins chopped tomatoes
- 400ml beef stock (made using 1 cube or stockpot) - use gluten free if required
- 2 x 400g tins kidney beans in chilli sauce
- 1 tbsp light brown sugar
- ½ x 30g pack coriander, roughly chopped
To serve, optional
- rice
- soured cream - use dairy free if required
- extra coriander
Step by step
Get ahead
Store in the fridge for up to 4 days, or freeze in portions. Defrost and reheat on the hob, adding a little extra water.
- Heat 1 tablespoon of olive oil in a large casserole or nonstick saucepan with a lid. Fry the meatballs in 2 batches for 6-8 minutes over a medium-high heat, until well browned all over. Transfer to a plate with a slotted spoon.
- Fry the onion and peppers in the remaining fat with a pinch of salt (add another 1⁄2 tablespoon of oil, if necessary) for 8-10 minutes, stirring occasionally, until starting to soften. Add the garlic, spices and oregano and fry for a further 2 minutes. Add the chopped tomatoes and stock, bring to the boil and simmer for 20-25 minutes, uncovered, until the mixture has thickened.
- Add the kidney beans in chilli sauce, drop in the meatballs and simmer for a further 15-20 minutes. Stir in the sugar and coriander then season to taste.
- If not eating straight away, cool the chilli and divide into portions (see Get Ahead tip at the top of this recipe).
- Serve the meatball chilli with rice, a dollop of soured cream and extra coriander to garnish.
